home made cow heal pie - Page 3

masterwench · 25-01-2007, 19:57

come on willow were waiting!

jedimaster · 25-01-2007, 19:58

****** she's done it to me again lol.

magpie · 25-01-2007, 20:33

going to get the stuff for my cow heal pie in the morning, so I will let you know how it goes: ( if I am still alive I will be there on Saturday night)

The other thing I used to have was Sad Cakes a bit like Chorley cakes I think...

masterwench · 27-01-2007, 19:10

sad cake a lot different to chorley cake as main flavours are nuts and coconut

(called a sad cake cos it rises and then falls leaving it a little sad looking)

harwood red · 28-01-2007, 14:26

Quote:

Originally Posted by magpie

going to get the stuff for my cow heal pie in the morning, so I will let you know how it goes: ( if I am still alive I will be there on Saturday night)

The other thing I used to have was Sad Cakes a bit like Chorley cakes I think...

I liked your explaination on how bad the cow heal pie turned out at the meet magpie

magpie · 28-01-2007, 16:42

hm not very good... however I will try again ( I have a few more gaps to fill in the hallway)

then again I could always try a CRAB-PIE hm yum yum I will have a think on that any ideas :-) ...

Eric · 24-03-2007, 17:44

Amazing how talk of food brings back the memories ... Oxtail soup, ham shank and peas, and steak and kidney pudding UBI SUNT!! Food is part ... and a very important part ... of any culture. The strongest sub-cultures in Canada are the ones that have "ethnic" foods: the Quebecois ,the Newfies with seal flipper pie (Don't try it, it's an aquired taste). Can't get black puddings, but there is Bloudin, a sort of Black Pudding from Quebec.

oldfashioned · 07-10-2011, 10:06

Maybe all of you should start to learn the English language & how to spell, before you try dangerous things like cooking with knives and flames?

or, try this, you might understand it better ...

maibe awll of u shud start to lurn the english langwage & how to spell,b4 u tri dangerouse things liyk cooking with knifes and flayms?

emamum · 07-10-2011, 10:17

Quote:

Originally Posted by oldfashioned

Maybe all of you should start to learn the English language & how to spell, before you try dangerous things like cooking with knives and flames?

or, try this, you might understand it better ...

maibe awll of u shud start to lurn the english langwage & how to spell,b4 u tri dangerouse things liyk cooking with knifes and flayms?

maybe you should keep your opinions to yourself and think about what the point of your post is before you come on a forum and insult people

also, please dont drag up old dead posts

and if you havent got anything nice to say, dont bother

Margaret Pilkington · 07-10-2011, 10:19

Quote:

Originally Posted by oldfashioned

Maybe all of you should start to learn the English language & how to spell, before you try dangerous things like cooking with knives and flames?

or, try this, you might understand it better ...

maibe awll of u shud start to lurn the english langwage & how to spell,b4 u tri dangerouse things liyk cooking with knifes and flayms?

Well, I'm not being funny, but to say you only have one post to your name, you aren't going to endear yourself to anyone if you come on here and the first thing you do is criticise the spelling.

And all of us should learn the English Language??
I would respectfully suggest that you need to learn some manners.

emamum · 07-10-2011, 10:20

i might get paul to take me to burnley, this threads made me want boiled black pudding!

Bob Dobson · 07-10-2011, 10:50

This is a thread that is almost without precedent - It contains the word 'pie' and is posted by a ---pie. However, it is made from a cow's hEEl. - another mis-spelling!!!

mobertol · 07-10-2011, 11:49

Quote:

Originally Posted by Bob Dobson

This is a thread that is almost without precedent - It contains the word 'pie' and is posted by a ---pie. However, it is made from a cow's hEEl. - another mis-spelling!!!

Didn't realise it actually existed -thought it was just something Desperate Dan used to eat...!

Lovely article in a magazine I get about using all the bits of animals that usually get thrown away. Accy, of course, is famous for the tripe stalls on the market. I saw it on Rick Stein's Food Hero's so it must be true -'fraid they wouldn't do much trade if they had to rely on me!

Just been down to get mag., had to share the following recipe:
MISSISSIPPI CRUSTED PIG'S EARS
First singe off any hairs - then wash thoroughly in warm water -BEWARE pig's suffer from ear-wax (eugh!)
Simmer for 2 and a half hours before pressing for a further 2 hours.
Coat in mustard, molten butter and breadcrumbs and roast in the oven until brown and crispy. (About 20 mins)
Apparently they taste somewhere between bacon and pork and have both a silky and crisp texture.
Anyone fancy trying them ....I had an omelette for lunch -much easier to make!

emamum · 07-10-2011, 12:06

Quote:

Originally Posted by mobertol

Didn't realise it actually existed -thought it was just something Desperate Dan used to eat...!

Lovely article in a magazine I get about using all the bits of animals that usually get thrown away. Accy, of course, is famous for the tripe stalls on the market. I saw it on Rick Stein's Food Hero's so it must be true -'fraid they wouldn't do much trade if they had to rely on me!

Just been down to get mag., had to share the following recipe:
MISSISSIPPI CRUSTED PIG'S EARS
First singe off any hairs - then wash thoroughly in warm water -BEWARE pig's suffer from ear-wax (eugh!)
Simmer for 2 and a half hours before pressing for a further 2 hours.
Coat in mustard, molten butter and breadcrumbs and roast in the oven until brown and crispy. (About 20 mins)
Apparently they taste somewhere between bacon and pork and have both a silky and crisp texture.
Anyone fancy trying them ....I had an omelette for lunch -much easier to make!

as delicious as that sounds i think i'll pass....

mobertol · 07-10-2011, 12:24

Quote:

Originally Posted by emamum

as delicious as that sounds i think i'll pass....

OK -failing that you could always look up the following cookbook in Accy library -as recommended in the Magazine article:
"Testicles: Balls in Cooking and Culture" by Blandine Vié - a curious Gallic combination of philosophy, history and humour that aims to "honour them and rehabilitate them into their rightful place at table".